June 11, 2010

Grilled Black Cod with Fresh Wasabi & Mirin

4 black cod fillets (about 5 oz each)
2 inch knob fresh wasabi, grated
1/3 cup rice vinegar
1/3 cup mirin

Place the fish, wasabi, vinegar and mirin in a resealable bag. Refrigerate for 20 minutes. Prep your grill according to manufacturer's instructions. Grill skin side down until almost cooked though, about 10-15 minutes then flip. Cook for another few minutes until the fish is fully cooked.

My thoughts:
Black cod (also known as sablefish) is a naturally oily fish. This makes it perfect for grilling. Unlike some fish it can be placed directly on the grill without much worry of it sticking, just make sure you put it skin side down first. Fresh wasabi can be a little tricky to find but it is worth it. It is pungent but fruitier than the paste most sushi restaurants serve. If you have to, substitute a small amount of dry or reconstituted wasabi for the fresh. It won't be quite as good but the zip it gives the fish shouldn't be missed.